Pomegranate Dragon Fruit And Lychee Sorbet

I love pomegranates. I hate peeling or prepping them. One of my kitchen pet peeves along with refilling oil from the can into the oil bottle and cutting a pumpkin. I only get to eat pomegranate when Nick painstakingly gets all the seeds out, red juice running down his hands. (I know there is an easier way to dissect and prep a pomegranate, I just need to google it.) So drinking POM works for me. The antioxidant powerhouse is now available in a lite version.

I recently got sent some bottles of POM in their blackberry and dragon fruit versions. I used to devour dragon fruit back in Singapore like monkeys do bananas. It did not disappoint. The dragon fruit Lite POM is tart, tangy and just the right amount of sweet. I feel an obsession coming on. I have always only been a POM drinker. I have never cooked with it. The idea of a chilled dessert with these motley of tropical flavours appealed a lot.

One of my favourite cookbooks Apples For Jam by Tessa Kiros, has recipes sorted by colour. I knew I would find pomegranate under pink. Sure enough, she had a recipe for a pomegranate sorbet. So I adapted it with the dragon fruit pomegranate cocktail and freshly pitted and sliced lychees. Such a fancy looking, delightfully pink and fresh dessert it made. I could not think of anything better to ring in the year of the dragon than this dragon fruit sorbet. Gong Xi Fa Cai 2012!

Pomegranate Dragon fruit And Lychee Sorbet

Adapted from Apples For Jam By Tessa Kiros. The tropical flavours of pomegranate, dragon fruit and lychee create a refreshing and tangy cocktail that is brilliant chilled for a BBQ or cocktail party.

Preparation Time –45 minutes

Chilling Time –6 hours

Serves – 6

Ingredients

1 and 3/4 cups Lite POM Dragonfruit cocktail

8 lychees, peeled pitted and sliced

juice of 1 lemon

120g caster sugar

pomegranate seeds to garnish

Method

Put the lemon juice with the sugar and 3 tablespoons of the pomegranate juice in a saucepan. Heat over medium low heat, stirring till all sugar dissolves. Remove from heat and cool a bit. Add the remaining juice and mix well.

Whisk By Hand Method

Pour the mixture into a bowl or container that has a lid. Put the lid on and into the freezer. After an hour, give it a hard whisk by hand or electric mixer. Cover and put it back in the freezer, whisk again in a couple of hours and return to freezer. When the sorbet is quite firm, give it one final whisk and chill until set.

Whisk By Ice Cream Machine

Pour the juice in the bowl of an ice cream machine and churn following the manufacturer’s instructions. Freeze in the freezer with a lid on until set (approximately 6 to 8 hours).

Sneh Roy is an award-winning food and lifestyle photographer, writer, stylist and designer based in Sydney with her husband, two boys and four chickens. Sneh explores life through delicious recipes, honest photography and rich storytelling often peppered with humour. She has a fondness for real food, rains, markets, freshly baked bread and happy endings.
She is also the author of Tasty Express, founder of the food design bazaar Tasty Circus and founder of Sydney design studio LBOI. Read more about Sneh.

This looks fantastic Sneh! So refreshing and perfect for summer. I love Pom, but haven’t seen the dragon fruit version in stores. I will have to keep an eye out for it.Jennifer (Delicieux)´s last blog post ..Sesame & Cumin Lavosh

Your photographs are truly an inspiration I just wish it was warm enough to want sorbet at present! However I am ever hopeful for the UK summer (which never happens!) and have pinned it so I can come back to it warmer times. Thanks!Cakeboule´s last blog post ..A Review and Hotel Chocolat Giveaway

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Can I just say what a relief to discover an individual who truly knows what theyre speaking about on the net.

Hello! I am Sneh from Sydney - a Food & Lifestyle Photographer, Stylist, Designer & Mum.
I am also the author of Tasty Express (Random House 2014). A wordsmith at heart, I have a fondness for rain, freshly baked bread and happy endings. This is my creative playground. Here you will find food to nourish your bodies & stories to enrich your souls.